Chicken Pot Pie

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Wow its great and the best part is you can customize it to your taste Thanks Emeril

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filling was very good,crust not so good.I used the v.shortning,terible,if I make it again I will use my pie crust instead!

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I made the chicken pot pie, and neither my son or my husband like chicken pot pie, but they loved this recipe, the only thing I did differant was I used my own pie crust.

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Comfort food at it's best, chicken pot pie is! We loved the filling, simply delicious. I used the crust recipe - against my better judgement - and it was horrid. WAY too much lard/shortening, it did not roll out well, and when baked it was simultaneously greasy and terribly fall-apart, crumbly, grainy. I will make again, but use my standard butter pie crust. Also, I added extra fresh herbs (oregano, fresh turkish bay leaf, & thyme and corn.

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I followed the recipe, but added a few dashes of hot sauce and a sprinkle of celery seed, and also used store bought pie dough and thought it was a great basic pot pie recipe. Not your typical Emeril recipe but for my first venture we really enjoyed the filling!

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This is an excellent recipe and me and my husband have been cooking for years. The ONLY thing I changed was that I added 1/2 tsp of dried thyme and divided it among 2 pre-made pie shells. It came out way better than it would have without it I think.

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I added green beans and corn. I didn't even try to make the crust but the store bought was fine. The filling is really yummy. I did think it was a little time consuming but I wouldn't say difficult - mostly 'cause I didn't make the crust. Both of us who ate it did end up seasoning it to get a little more flavor.

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I LOVE this recipe and so does my husband, I am actually making it again tonight! I used a store bought refrigerated pie crust, still was good! I am a beginner cook and it was actually easy for me to make and not mess up!

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The filling was very good. I didn't make the suggested pie crust due to previous reviews, so I used another pie crust recipe I like : 1 cup of flour, 1/2 cup shortening, 1/4 cup cold water. Turned out perfectly! It sure was a lot of work to make and time consuming for me. But, my husband thoroughly enjoyed it, making it worthwhile!

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Ok Emeril, why are you holding out?? This is a BASIC recipe, lacking the usual Emeril flare. I added chopped fresh sage, rosemary, thyme, and garlic to the mix, as well as a splash or two of tobasco, (believe me it does NOT make this dish spicy. I also added garlic and herb seasoning, italian herb seasoning, and a dash of my favorite seasonings like paprika and chile pepper, which again do NOT heat up the dish, but awakens it with more flavor. Important: I baked my chicken first in a marinade of balsamic vinegar, garlic and olive oil, to give a small but needed zing to this dish. I topped this dish with pastry dough I jsut rolled out thinner, store bought, and made garlic croutons with the left over dough to add to individual pot pies when the crusty topping is devoured. I always make each pot pit in an individual dish, because who really wants to share?? lol..EXCELLENTLY FLAVORFUL :